Killing Thyme

This post contains affiliate links. Please see our disclosure policy. Here’s a lineup that covers all your bases: juicy turkey burgers for the classic weeknight win, baked chicken tacos for something handheld, lemon pepper grouper if you’re craving something lighter, cashew chicken for your takeout fix at home, and an easy grandma pizza to close out the week. Bold flavors with minimal fuss. If you haven’t made my turkey burger yet, now’s the time.

This post contains affiliate links. Please see our disclosure policy. Three ingredients, fifteen minutes, and you’ve got yourself some tangy, faintly sweet, endlessly crisp Asian pickled cucumbers. Pile them onto salads and bowls, tuck them into sandwiches, or just set them out alongside something East Asian-inspired, like this rice bowl with salmon or my chicken teriyaki bowls.

This post contains affiliate links. Please see our disclosure policy. In this plan, we’re taking advantage of the in-season gems that August has to offer. It’s time to make room for late summer produce before it slips away: sweet corn with kernels bursting, tomatoes so good they barely need anything done to them, and the ever-so-prolific zucchini. There’s only a small window for this stuff—don’t let it close on you.

Mix the spices for the fajita seasoning in a small bowl until well combined; set aside. Place the pepper and onion strips into a mixing bowl. Drizzle with about 1/2 tablespoon of avocado oil, sprinkle with half the fajita seasoning, and toss to coat. In a separate mixing bowl, add the shrimp and drizzle with 1/2 tablespoon of avocado oil. Sprinkle with the remaining seasoning and toss to coat. Heat a cast-iron pan on the stovetop over high heat.

This post contains affiliate links. Please see our disclosure policy. There are a lot of fresh, Mediterranean influences flavoring this week—so I hope you like Kalamata olives! Think Greek chicken, pesto pizza, and salmon poached in a restaurant-worthy tomato wine sauce. As we step into August, I realize there’s a theme with me every single year: come end of July, I’m done with summer. I know, utter blasphemy to most people. What can I say? I long for oversized knit sweaters and soups.

This post contains affiliate links. Please see our disclosure policy. This Greek yogurt lime crema is one of those sauces I keep in constant rotation. It’s bright and tangy, with just enough cooling effect to tame anything spiced, whether that’s tacos, a grain bowl, or a pan of roasted vegetables. Swapping in Greek yogurt gives you a lighter take on the classic, plus a nice bonus of protein you wouldn’t get from the traditional version.

This post contains affiliate links. Please see our disclosure policy. This meal plan covers many summer flavors—from Korean BBQ to pineapple. You’re going to love it. And if you’re new to blackening, you’re going to learn a new little cooking method that sounds fancy but is incredibly easy. This week, you’re going to see just how fantastic pineapple is when incorporated into a savory dish. (Hopefully you’re not opposed to pineapple on pizza.

Start by cooking the rice according to the package directions. When done, remove from heat and set aside. Next, steam the broccoli. Bring 1 to 2 inches of water to a boil in a large pot over high heat. Place the broccoli in a steamer basket, then place the basket in the pot and cover. For tender-crisp, steam for 3 to 4 minutes; for fully tender, 5 to 6 minutes. When done, set aside. While the rice and broccoli cook, move on to the chicken. Heat the sesame oil in a large skillet over medium-low heat.

This post contains affiliate links. Please see our disclosure policy. The theme here is ease. Midway through summer, nobody wants to be in the kitchen—fresh salads with something substantial on top, flaky salmon, and yes, sometimes just a really good sandwich for dinner. I’m taking advantage of the last of the fresh strawberries and tomatoes at their peak. You don’t want to miss that bright, savory tang—or that earthy smell. We put up with sad, mealy tomatoes all year long.

This post contains affiliate links. Please see our disclosure policy. Next week’s plan leans into light, low-effort meals with fresh, summer flavors. Be sure to pluck your tomatoes from your garden; you’ll need them! This is the first meal plan sending us into summer, where we are grilling, plucking fresh herbs and veggies from our gardens, and letting the natural flavors of summer do most of the work. No heavy sauce, no long list of ingredients.